Well, I said I'd make this later tonight, but I didn't exactly expect it to be this late. Ah well, it'll still be "later today" for about 20 minutes.

Anyway, here's what I propose, TT.

1. Let's use SourdoLady's method [1], with just a few caveats.
2. If you've got scales, I'd prefer to use equal weights of flour and liquid ... say 1 ounce flour and 1 ounce water instead of 2 Tbs.
3. If you don't have scales, no biggie -- we'll just follow SourdoLady's measures.
4. My grocery store doesn't have pineapple juice so far as I know, so would it be alright to go with orange juice?
5. I'll use freshly ground flour, as that's all I've got. Hope you don't mind, but since I've got the grains here, I'd rather not go out an buy a bag. What brand will you be using? If you can find fresh-ground flour, that'd probably help, but it's not necessary. I didn't use fresh-ground for either of the starters I made. I've got a whole wheat starter that I began with rye for the first three days and then switched to white flour -- I converted to whole wheat a few months later. That's Arthur the Whole Wheat Starter. Rhonda Rye is a pure rye starter.
6. How about we start Saturday morning and we'll just post our pictures and commentary here. Sound good?
7. Would you rather start with rye, whole wheat or whole spelt? I can do any of the above, though my preference would be whole wheat.
8. Let's stick with whole grains until we're sure we've got something going. I think we'll have an easier time of it and, once we're sure the culture is alive, we can convert to white flour.